Can a Barrel Make Tequila Stop Being Tequila?

[00:00:00] Have you ever wondered if a barrel could actually make tequila stop being tequila? It sounds crazy, but the answer might surprise you. I've reviewed a lot of aged tequilas on this channel. Some of my favorites have spent time in unique barrels. I recently reviewed products like Paladar's experimental Ambaramba release. And I've spent a lot of time with Lost Lore's Ambarana project as well. But here's where things get interesting. One of these is labeled destalado di agave, or agave spirit. You'll see that on there. And the other one is labeled reposado. See it right on there? [00:00:33] And that raises a fascinating question. What is the difference? To answer that, we need to talk about wood. Most tequila drinkers know that a rapisado means 2 months to 12 months on yejo, aged for at least a year. Extra on yejo, at least three years. But many people don't realize the regulations don't just care about time. They also care about the barrel. Traditional tequila happens in oak, usually American white oak, bourbon barrels, whiskey barrels, and sometimes French oak. Oak gives us those familiar vanillas, caramels, coconuts, baking spice, toasted wood. Wood. But what happens when you use something that's not oak? Enter the wood. Ambarana. Ambarana wood is native to Brazil. It has become very popular in whiskeys, cachases, and experimental agave spirits. And when I say powerful, I mean powerful. Unlike oak, which can take two years to make a major impact, Ambarana completely transforms the spirit in just weeks. The flavors are intense as well. Cinnamon, nutmeg, vanilla frosting, graham cracker, some baking spices. [00:01:31] Sometimes it almost smells like a cinnamon roll coming out of the oven. And I got to tell you, I'm a big fan. The challenge for producers is that Ambaranda is an oak. And that's where tequila regulations become interesting. Take Lost Lore's Ambarano reposado. The tequila spent 8, 10 months aging. Most of that time was in American white oak whiskey barrels, where it develops those traditional reposado characters. Then it spends a relatively short period resting in the Ambarado wood. Why? Because who. Aberano works fast, very fast. Leave it in there too long, and the wood can completely overwhelm the agave. The result in this one is a spirit that showcases highland agave, layering those incredible cinnamon and baking spicy notes right on top of the tequila. It tastes delicious. Now, compare that to Paladar's experimental release. It started off with traditionally blue Weber agave made at the Orendine family Rete distillery. Cooked in brick ovens, fermented in pine vats with wild and proprietary yeast, distilled in copper and stainless steel alembiques. And then this spirit just goes straight into a large Ambaran cast. The final product is intentionally labeled agave spirit rather than tequila. [00:02:38] And who makes the determination? The crt. The CRT is going to look at how much non oak influence is acceptable. How does the CRT evaluate the finishing process? And at what point does experimental aging programs become something other than tequila? And those answers are black and white. That's why some producers will choose to release their products as an agave spirit or distillato di agave rather than risk the regulatory complications. Personally, I think the experimental projects are some of the most exciting things happening in the agave world today. Not because they're replacing traditional tequila, but because they're exploring what agave can become. The key to me is balance. For me, the agave still has to be the star of the show. The barrel suggests support the spirit, not bury it. And that's exactly why Ambarana is so fascinating to me. Use carefully. It can create some great flavors unlike anything else in the tequila world. Use carelessly. I've heard it can take it over. I haven't had a bad one yet. So the next time you see Ambaramba on the label, ask yourself, am I drinking tequila or am I drinking A glimpse of what agave spirits may go to next if you've had either of these, drop it in the comments. Two tequilas that are fantastic to me. These are some of my favorite ones. I do really love the Ambaramba. Let me know what your thoughts are on Baramba. Remember, drink responsibly. Sip good tequila. Have a great night. Salute.